Mushroom ravioli made creamy mascarpone cheese tossed in a nutty brown butter sauce. This pasta dish is perfect when you want something a little extra special.
Do you watch Top Chef? We are loyal followers of the culinary competition show on Bravo, and watch every season. Last year’s winner is a Chicago native, and cooks at an amazing Italian restaurant in Chicago called Spiaggia. I’ve had the amazing opportunity to attend a pasta making class with the Top Chef winner and it’s really inspired me to make my own pasta at home!
Now, I realize this recipe doesn’t call for making your own pasta dough from scratch, but we’re making baby steps here, right?!? Wonton wrappers are a great substitute when you’re making raviolis. This recipe still requires a little more effort than I usually make, so I’m putting on my chef hat and rewarding myself with a glass of wine after! And I think you’ll agree, the effort is totally worth it!
Are wonton wrappers the same as pasta?
How do you assemble the ravioli?
Lay out the wonton wrappers on a clean surface. If you’d like, you can cut the wonton wrappers with a 3″ scalloped biscuit cutter to get those pretty edges. The wrappers can also be left as squares! Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the filling onto the center of each square. Place a second wonton wrapper over the top of all the filling and press to seal the edges.
How do you seal the mushroom ravioli?
Can I make my raviolis ahead of time?
How long do you cook raviolis?
Whether fresh or frozen, you cook any handmade pasta until they float to the top. It typically takes cook about 3 to 4 minutes.
How do I make brown butter sauce?
Like raviolis, brown butter can be a little tricky to make, but so worth the effort!
You’ll start by placing the butter in a small sauce pan oven medium heat. Cook until it melts, and continue to cook until butter foams, swirling often. Once butter foams keep a close eye on it. The color will change from yellow to tan and then to brown. Once it reaches brown, remove it from the heat immediately to prevent the butter from burning.
Hope you loved this easy pasta hack! If you liked this post, be sure to check out my smoked salmon linguine with lemon cream sauce!Print
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Italian
- 1 tablespoon olive oil
- 2 large shallots, minced
- 8 ounces baby portobello mushrooms, chopped
- 1 tablespoon chopped fresh thyme
- 1 tbl sage leaves, chopped
- 2 tablespoons minced garlic
- 1/4 cup freshly grated parmesan
- 1 (8 ounce) container mascarpone cheese
- salt and pepper to taste
- 32 (3.5 inch square) wonton wrappers
- 1 egg, beaten
- 2 tablespoons milk
Brown Butter Sauce
4 oz baby portobello mushrooms, sliced
1/2 cup unsalted butter
- Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and sage; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
- In a medium bowl, stir together the mascarpone cheese, parmesan and mushroom mixture. Season to taste with salt and pepper; set aside.
- Lay out 16 wonton wrappers on a clean surface. Cut the wonton wrappers with a 3″ scalloped biscuit cutter. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Place a second wonton wrapper over the top of all the filling and press to seal the edges. Cover with plastic wrap and and refrigerate for 30 minutes.
- Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, about 3 to 4 minutes.
Meanwhile, melt 2 tbl butter in a saute pan over medium heat. Add sliced portobello mushrooms and cook 3 to 5 minutes or until tender and browned. Remove to a serving dish; sprinkle salt and pepper.
- Add 2 tbl of olive oil to pan over high heat until hot. Add sage leaves and fry until crisp, 2-3 seconds. Transfer to a paper towel and season with salt. Set aside.
In a small sauce pan, melt 1/2 cup unsalted butter over medium heat. Continue to cook until butter foams, swirling often. Once butter foams keep a close eye on it. The color will change from yellow to tan and then to brown. Once it reaches brown, remove it from the heat immediately and pour over the cooked pasta.
- Add mushrooms to pasta. Garnish with fried sage leaves, and freshly grated parmesan.
Keywords: ravioli; pasta; mushroom
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